热水处理对草莓采后病害的抑制作用及对贮藏品质的影响  

Control of postharvest disease of strawberries by hot-water treatments and its effects on the quality in storage period

作　　者：张红印[1] 王雷[2] 姜松[1] 董英[1] 张华[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]鲁东大学应用技术学院,烟台264025

出　　处：《农业工程学报》2007年第8期270-273,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：中国博士后科学基金资助项目(2005038016);江苏省高校自然科学基金项目(06KJB210013);江苏大学高级专业人才科研启动基金项目(04JDG047)

摘　　要：研究热水处理对草莓采后病害的抑制作用及对贮藏品质的影响。在预试验的基础上,分别采用38℃、15min,44℃、10min,48℃、5min对新鲜草莓进行热处理,处理后的草莓置于常温下((20±1)℃),每隔12h观察草莓的腐烂情况,并对草莓品质指标进行检测。结果表明:热水处理能够有效地起到抑制草莓采后病害的作用,热水处理对草莓的失重率、硬度、可滴定酸度等水果品质没有显著的不利影响,热水处理后草莓的细胞膜透性与对照相比没有升高。The control efficacy with hot-water treatments to postharvest diseases and its effects on the quality of strawberries were investigated. Based on the preliminary experiments, three treatments were applied to strawberries with hot-water dips （38℃, 15 min; 44℃, 10 min; 48℃, 5 min）, afterwards, fruits were stored at （20±1）℃. Infection rate was recorded, and the quality of strawberries were measured every 12 hours. Results show that hot-water treatments can control postharvest diseases of strawberries effectively. Hot-water treatments do not impair the quality parameters of fruit, including weight loss, firmness and titratable acidity. The cell membrane permeability of strawberries treated with hot-water treatments is not higher than the control.

关 键 词：热水处理 草莓 采后病害 抑制 品质 细胞膜透性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]